strawberry rhubarb pie

This recipe turned me into a strawberry rhubarb pie fanatic! The pie holds together nicely and the homemade pie crust is phenomenal.

Strawberry Rhubarb Pie

pie crust (my recipe makes 2 crusts; 1

sliced rhubarb (1/2 inch pieces)

strawberries

brown sugar

sugar

cornstarch

salt

orange juice

vanilla extract

Tablespoons unsalted butter,

egg,

optional: coarse sugar

The crust

 Prepare my pie crust recipe through step 5.

Make the filling

 Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.

Roll out the chilled pie dough

 On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9&#215;2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don&#8217;t want that in the filling&#8211; discard it). Dot the pieces of butter on top of the filling.

Arrange the lattice

 Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 &#8211; 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.)

Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 25-30 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Delicious!!
It was my first time making pie and I followed your pie crust recipe. I think maybe I didn’t add enough water because when I rolled out the first dough it cracked like crazy and fell apart. But luckily I was able to get the second one in! So I made it with the crumble topping from your pear cranberry crumble recipe and oooooh so good!!! And the bottom pie crust ended up perfectly flakey :)

Thanks so much for the delicious recipe! I vow to make pie every week until I’ve mastered it hahahahah

To prepare these strawberry rhubarb crumb bars, simply combine a buttery flaky crust, jammy strawberry rhubarb filling, and crumbly oat topping. The crust and crumble topping are made from the same mixture, so there's no need to dirty an additional bowl!

Strawberry Rhubarb Crumb Bars

(375 grams) all-purpose flour (spoon & leveled)

(200 grams) granulated sugar

teaspoon baking powder

cinnamon (optional)

teaspoon salt

cup (2 sticks; 230 grams) unsalted butter, cold and cubed

1 large egg

teaspoons pure vanilla extract

(60 milliliters) milk

(26 grams) old-fashioned whole rolled oats*

(250 grams) sliced rhubarb (1/2 inch pieces)

(100 grams) granulated sugar

orange zest

Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.

Make the crumble mixture for the crust and topping

Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. (See photo above for a visual.) This takes at least 5 minutes of cutting in with a pastry cutter.

Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. Use your hands if needed&#8211; the mixture comes together easier with your hands than with a spoon. See photo above for a visual.

You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly&#8211; that&#8217;s ok. Set aside. (Oats will be used in the topping in the next step.)

Strawberry Rhubarb Filling

Gently mix all of the filling ingredients together. Spread over the crust. Sprinkle the remaining crumble mixture all over the filling. Sprinkle the oats on over top. With the back of a large spoon or flat spatula, lightly press the topping down so it’s a bit snug on the strawberry rhubarb layer.

Bake for about 42-50 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean (with a few jammy strawberry/rhubarb specks!). Mine take about 45 minutes. Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour, I stick the whole pan in the refrigerator to help speed things up.

Lift the cooled bars out using the parchment paper overhang on the sides. Cut into squares. Cover and store leftover strawberry rhubarb bars at room temperature for up to 2 days or in the refrigerator for up to 1 week.

These were awesome! I used frozen whole strawberries and frozen rhubarb. I cut some of the bigger strawberries once they thawed a bit. It was seamless putting everything together. I may try adding toasted nuts on top with the oats next time, if I have them on hand!

I followed the recipe to a T and they turned out beautifully but they were not my favorite. I felt they were lacking a little flavor; perhaps some spice or a little more salt might have enhanced the flavor. I have tried many of Sally's recipes and I trust and value her  knowledge an expertise.  Thanks Sally for sharing so many great recipes but this one didn't quite work for me....sorry!

Made this yesterday for my family. My husband and I love these!

These fell flat for me. I used lime peel instead of orange, but feel they need some spices or something else to pep up the flavor.

I've used quite a few of your recipes, and this is the first time I've been disappointed.  My bars look great, but the orange zest is overpowering.  I can't taste the strawberries at all. I would use 1/4 teaspoon or none at all if I made them again.
For the person before that wanted to know how much rhubarb to buy:  I used 2 stalks for a total of about 3/4 of a pound to get the 2 1/2 cups chopped.

I ended up with too much cut up rhubarb from my garden, so I did the recipe with 1.5 of the ingredients in an 11x13 pan. The crust was really great, loved the brown sugar sweetness, and plenty of fruity and sour flavor in the bar from the rhubarb. The smell of it cooking was amazing. Also used Bob’s Red Mills gluten free flour to make it a gluten free dish and it came out beautifully.

I just made this recipe and it is in the oven so I haven’t tasted it yet but with all the wonderful ingredients I know they will be delicious.
I do have a question - I measured the flour with a measuring cup and then weighed it to see how accurate my measuring was. I ended up removing about a tablespoon per cup to get the gram weight that you have listed.  My topping was very sticky and gooey, not crumbly. I wasn’t too concerned with the bottom crust but I ended up putting topping on in globs and tried to break it apart. 
I’m wondering if it was because I weighed the flour. Any ideas?

Hi! This is a wonderful recipe - I have made it twice now and it is a huge hit with friends and family. Last time I made them I put them in a tupperware and they got really soggy after having been in there for only a couple days. What is the best way to store these without the sog-factor?

The recipe is great! I don't usually bake with rhubarb but when I do, I make these bars. Love it!

This was so delicious! My family didn't wait for it to cool down. They put in bowls with scoops of ice cream!! What was left, about half went to work. I can't keep delicious stuff like this at home or we would be huge!! 
Out of the park as usual Sally!

I'm going to let these rest overnight. At first taste I was disappointed hoping for more of a brown sugar flavor (there's no brown sugar in the recipe?). To me it just seems somewhat cakey and dry. I was hoping for more of a cross between bars &amp; a fruit crisp I think.

These were fantastic! A girl at work gave me some rhubarb from her garden so I brought these in to say thank you, and so many people raved about them!

Excellent recipe!! I made this to the recipe. And let it cool for 1 hour,than refrigerated over night.  The only problem I had was getting it out of the pan. Sliced in pan and it came right off the parchment paper. I would highly recommend this recipe.

Mine turned out more cake like than bars with slight crunch on top.  Filling was good though.

Great! I somehow forgot the sugar, cornstarch, and orange zest in the filling , but it still turned out very tasty!

Perfect squares. I cut them small and had enough for 3 events -- they froze well and tasted fresh. Wonderful recipe, thank you!

I love strawberries, but they are a bit too sweet and jammy on their own in a pie. The marriage of rhubarb and strawberries is perfection, because sometimes opposites attract.

(375 grams) all-purpose flour

(85 grams) lard or vegetable shortening, chilled

ice water (more

vodka

Egg egg

Sugar

(907 grams) strawberries, fresh or frozen (cut in half if fresh and left whole if frozen)

(200 grams) sugar

To make the pie crust: Have all of your ingredients ready and chilled. Combine the flour, salt and sugar.

Add the butter. Use a pastry cutter or your hands to work the butter into the flour, until it looks like cornmeal and starts to stick together when squeezed. You want to keep some of the butter in pea-sized pieces. If the butter is too soft and it won&#39;t stay in pieces, place the bowl in the freezer for about 15 minutes and then try again.Add the shortening or lard in the same way, making sure to keep everything well chilled.

Mix together the water and vodka and add to the flour/butter mixture.Stir this with your hand or a wooden spoon, but be very gentle. The goal is to keep the pea-sized chunks of butter in tact.

When most of the flour is coming together, gently fold the dough with a bench scraper into a ball. It should not be perfectly smooth, but, it should also not seem dry or crumbly. If there is still any powdery flour, you can add drops of water to the pie dough. Elongate the ball into a squat log.

Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.

To roll out the pie crust:When you are ready to prepare the pie, roll one of the disks out on a floured surface. If the dough seems hard, let it sit at room temperature for about 10 to 15 minutes. This will prevent the edges from cracking too much. You still want the dough to be chilled, so the butter doesn&#39;t get too soft.

As you are rolling, you can round out the edges with your hands. Cracking edges are part of the beast, but this will help to keep them smoother.

Once you have it rolled out to about 1/8-inch thick round, measure the dough to make sure it will fit the 12-inch pie plate. I usually just hold the plate over the dough and eye it. There should be about 2-inches of extra dough beyond the bottom of the plate.

Fold the dough over the rolling-pin to lift it. Lift it over the plate and gently fit the crust into the plate. Do NOT trim the edges yet. Set the crust in the refrigerator while you prepare the filling.

To make the filling:Cook the strawberries and vanilla over gentle heat (use a fork to break up the fruit if using fresh strawberries) until they start to break down slightly. Cook until the strawberries are tender and have released their juices.

Whisk together the sugar and cornstarch, then add the rhubarb and sugar mixture to the strawberries. Cook over medium-low heat until the mixture starts to thicken and turn translucent. Remove from heat and allow to cool to room temperature before filling the pie shell and covering with lattice top.This step can be done ahead and chilled, but it may increase the baking time by a little bit.

To bake:Preheat oven to 425°F. It is best, but not a must, if you have a Pizza Stone or Baking Steel in the oven, to make sure you get a nice bottom crust.

Freeze the pie until the crust is quite hard before brushing with egg wash and sprinkling with sugar. Set the pie on a baking sheet (in case the juices bubble over) and then set it directly on the preheated baking stone/steel.

Bake for 30 minutes and then drop the temperature to 375°F. Continue to bake until the fruit juices are bubbling throughout the pie and it has puffed slightly in the middle. This can take up to an hour, depending on how long you froze the pie. If the edge of the crust is browning too quickly, tent with foil.

Allow the pie to cool completely before cutting or it may be too loose to cut. This pie will still have some juice to it and not set up solid, because I don&#39;t like a gloopy filling.If you want a cleaner slice, you&#39;ll want to add another tablespoon or two of cornstarch.

Our eyes are always on the pies, and this Strawberry-Rhubarb Pie is a showstopper! Never cooked with rhubarb? Don't stress! It's easier than you think, and we'll walk you through every step of the way. In our opinion, this is the best Strawberry-Rhubarb Pie going 'round. Between the bright sweet-tart filling and golden, flaky crust, this is one of those pies you won't be able to stop thinking about! Whip up our Strawberry-Rhubarb Pie recipe for any occasion; just be prepared, with a pie this good leftovers are hard to come by.

Strawberry-Rhubarb Pie

Gold Medal™ All-Purpose Flour

shortening

water

orange

rhubarb

butter

Heat oven to 425°F. In medium bowl, mix 2 1/2 cups flour and the salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide pastry in half, and shape into 2 rounds on lightly floured surface. Wrap flattened rounds in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling. 

In large bowl, mix sugar, 1/2 cup flour and the orange zest. Stir in rhubarb and strawberries. Using floured rolling pin, roll one round of pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths, and place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Add filling mixture. Dot with butter.

Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll out second pastry round. Fold into fourths, and place over filling, or roll loosely around rolling pin and place over filling. Unfold or unroll pastry over filling. Cut slits in pastry so steam can escape. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, forming a stand-up rim of pastry that is even thickness on edge of pie plate, pressing on rim to seal; flute edges.

Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake on parchment-covered baking sheet 20 minutes. Reduce oven temperature to 350°F. Remove foil, and continue to bake 35 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Serve warm or cool.

(about 300 grams) sliced rhubarb (1/2 inch pieces)

(67 grams) packed light brown sugar

(67 grams) granulated sugar

(32 grams) cornstarch

Tablespoons (30 grams) unsalted butter,

Prepare my pie crust recipe through step 5.

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.

What a fantastic and easy recipe!  Tastes like a strawberry rhubarb pie should taste, no cinnamon  to change the flavor. The hint of orange juice is just enough to be perky. I did use my microplane to zest about a teaspoon ….because, why not? I only juiced about a third of an orange anyway….I used the Williams Sonoma  pie crust edge mold for a decorative lattice…used the braid one, and the rope one for the outside edge. Too pretty to cut. Thank you.

A sweet, tart fruit filling and golden, flaky crust make this Strawberry Rhubarb Pie the dessert of the summer. With a pie this fresh and decadent, you won&#039;t want store-bought again!

pie crust (or store bought 9 inch pie crusts)

rhubarb (chopped)

lemon zest

lemon juice

salted butter

Preheat oven to 425.

In a 9 inch pie pan, place one of your pie crusts evenly in the pan and press it into the pan. Set aside in the fridge until the filling is ready.

In a medium bowl, add your chopped rhubarb and strawberries. In a smaller bowl, mix the granulated sugar, brown sugar, cornstarch and salt together.

Pour over the fruit and mix. Add the vanilla, lemon zest and lemon juice and mix again. Pour the filling in the prepared pie shell and dot with butter.

Place the top crust over the filled pie and crimp the edges together. Cut a few vents in the tip crust to allow steam to escape. Use a fork to mix the egg yolk and water together and with a pastry brush, brush it evenly across the top crust. You may sprinkle some granulated sugar or coarse sugar crystals over the top for added texture and sweetness.

Place pie on a baking sheet lined with parchment (this will prevent spills in your oven if the pie bubbles over) and bake on the middle rack for about 45-50 minutes, until the filling is bubbling and the top crust is very golden brown. If the crust is getting too dark before the time is up, cover it gently with foil to avoid burning the top crust while the bottom crust bakes through.

Allow to cool at least 30 minutes before serving.

I used this recipe for my first strawberry rhubarb pie.  I made three mistakes and it still tasted awesome.  Thank you. Your recipes never fail me.

Don't just throw it away; the strawberry rhubarb sauce that's left in the bottom of the bowl when you spoon the rest of the filling out goes great on leftover vanilla ice cream---after you've eaten the pie of course! And yes---my 11-year-old brother refused to eat what I insisted on calling "Magenta Celery Pie". More for us! This was an amazing recipe and the first time I've tasted rhubarb, though I've been wanting to make this for a while. Pie cravings must be satisfied. And Magenta Celery Pie did not disappoint!

This pie recipe is perfection! I love the butter and shortening combo for a flaky crust. 
Question: how much tapioca (vs.cornstarch) do you recommened?
Thank you as always Sally for another 5 star recipe!

A beautiful and easy recipe, bit it wasn't as sweet as we would have liked.  I think some of the sugar got poured out with the liquid left behind in the bowl.

So so good! I even used frozen strawberries because fresh were not available with fresh rhubarb from my garden and I was worried that the filling wouldn’t set because it was quite runny when I put it in the oven…it set beautifully and tasted amazing! My first time making a strawberry rhubarb pie and a complete success! Thank you Sally for another awesome recipe!

Instead of discarding the liquid after filling the pie I had the thought to thicken it in a saucepan for a topping. I transferred the liquid to a sauce pan and wisked it over medium heat until it thickened. I turned it to low for about 10 minutes to make certain it was cooked through. Yum. I can’t wait to put it over vanilla ice cream.

This is an excellent recipe.Perfect proportions of rhubarb to strawberries. I did add a touch of cinnamon    You can use arrowroot powder in place of cornstarch to thicken. Arrowroot works well to thicken any leftover liquid and filling and cooking it into  a yummy jam.

Ran out of cornstarch so I replaced it with 1/3 cup flour. It turned out perfectly! Thanks for the good recipe :)

Made this for Strawberry Rhubarb Pie Day, and it was simply perfect! Deliciously tart and sweet, and it set up beautifully! I'll definitely make this again!

This is an amazing recipe - the best of any I have found
I really wish there was a nutritional information posted for it though. (Trying to make a low sodium kind for a family member.) Thank you again, I’ve made it twice in one week it was that delivered.

Even with throwing out all the juice and I did think that was a waste, I had a soggy bottom especially when we heated up the pie to go with ice cream. So I would do a prebake on the bottom if I ever do this recipe again.

I used a different recipe for the pie crust, but Sally’s filling instructions. Deliciously sweet//tart.
A huge success as a surprise for an American guy in the Netherlands who could only remember his grandmother’s rhubarb pie in Georgia US. Thank you Sally! I keep the recipe in my favourites.

All in all very successful.   It wasn’t quite as sweet as I would have liked.  I’m thinking I lost a lot of the sugar when I drained off the juices.  May drain as directed to achieve consistency, but  add a bit more sugar before filling the pie next time.   Everyone still enjoyed it and a big scoop of vanilla ice cream made it delightful.

This was my very first attempt at making a pie!! I had to go with the all butter pastry because I didn’t have any shortening so I should have left out the final butter cubes but overall the pie turned out quite lovely; not too sweet and perfect consistency of filling. My only struggle was my pastry, it was a bit too chewy and stuck to the top rim. I’ll have to try again with the other pastry recipe.

Omg! My Mom used to make this pie so I tried your recipe yesterday!  Fabulous Pie!!! AND I used your recipe for the crust! Amazing and easy to make! My husband and son-in-law commented on the crust immediately with their first bite!  I also used your crumbly topping rather than another crust because I didn’t want to roll out the second crust (Now saving for another pie on another day - YUM!). Topping is now my top crumb topping recipe to save!!  Thank you for these recipes, for the ease of making them from your videos, etc.  My husband is now bemoaning the fact that he has just eaten the last piece ;). Anyone thinking about making this pie, crust and topping - definitely go for it!!! You won’t be disappointed!

This recipe is a keeper!!  Pie crust was great, too.  I did make one small change that I learned from Rose Levy Beranbaum's The Pie and Pastry Bible.  Rather than leaving all those yummy juices behind, I cooked them down and added them to the pie filling.  It only took a few minutes to do and the resulting filling had just the right balance of sweetness and tartness AND was not runny at all.  It was perfect!!

This is really a simple recipe for the strawberry rhubarb. I think it acts as a great base for whatever flavors you want to add. The first time I made this added cinnamon to the filling and served with some Trader Joe's Horchata Ice Cream, it was amazing. 

One could probably add some interesting things to this filling, maybe lemon zest? Perhaps some cloves? The possibilities are plentiful. 

The act of making the pie also goes great with Mimosas!

This really is the best Strawberry Rhubarb Pie recipe made with a sweet-tart ruby-hued filling in a flaky, buttery homemade pie crust! It&#039;s fantastic all on its own or with a scoop of vanilla ice cream!

Best Strawberry Rhubarb Pie Recipe

recipe double-crust pie crust

strawberries, (washed, hulled and cut into pieces about the same size

Tablespoons minute tapioca

Tablespoon all-purpose flour

cinnamon

Tablespoons salted butter

Prepare double-crust pie crust recipe. Roll out one half of the crust and cover the bottom of a pie dish, while reserving the other half of the dough for the top crust.

Mix the rhubarb, strawberries, sugar, tapioca, flour, lemon zest and juice, cinnamon, and vanilla together in a large bowl and pour out into prepared crust.  Slice the butter into small chunks and place them around the top of the strawberry rhubarb filling.

Roll out the remaining half of the pie crust and gently place it over the filling either as a solid crust with slits cut into it for ventilation or by cutting into strips and laying them out in a lattice pattern. Crimp to seal edges.

Make an egg wash by beating the egg with 1 teaspoon of water in a small bowl, then brush it over the top of the pie with a pastry brush and sprinkle the top of the pie with a teaspoon or two of sugar.

Loosely cover the edges of the pie with foil and bake at 425 degrees F for 15 minutes.  Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling is bubbling and the crust is a golden brown.

Let the pie cool for at least 2 hours before cutting and serving.

With a crispy crust and juicy filling, this Strawberry Rhubarb Pie is a perfect warm-weather dessert! Vegan, Grain-Free, and made with only 8 ingredients.

batches of Easy Pie Crust (one pre-baked, one unbaked)

oz fresh strawberries, chopped (1 ½ pints)

rhubarb,

maple syrup

½ tbsp arrowroot powder

tsp vanilla extract

pink himalayan salt

Preheat the oven to 400F. Prepare the pie crust and pre-bake the bottom layer in a 9” glass pie tin.

In the meantime, prepare the pie filling. Add the Maple Syrup, Vanilla Extract and Arrowroot Powder to a large pot and whisk until well combined. Add the Strawberries and Rhubarb to the pot and bring everything to a boil over high heat. Once bubbling, reduce the heat to medium and simmer for 12-15 minutes, stirring the mixture frequently to ensure nothing burns or sticks to the pan. Set aside for 5-10 minutes to cool and thicken slightly.

Pour the pie filling into the pre-baked pie tin, then gently cover the pie mixture with the final layer of pie crust. Make sure to cut holes into the pie crust (or use a fork in a few places) to allow air and liquid to escape. Pinch the edges of the pie with your fingers or a fork, then bake in the middle rack of the oven for 25-27 minutes.

Transfer the pie to a baking rack and let cool completely before slicing and serving. Leftovers will keep in the fridge for up to one week.

Thanks so much for this beautiful recipe! I made it in a muffin tin, for serving size pies :) 
I have a question — despite it being absolutely to-die-for delicious, my mini pies bubbled over. Is that because the edges weren’t closed enough? Or I put too much filling? (Filled it to the brim) And yes, I poked plenty of holes. :(

Excellent recipe.  Every time I run across a new one on your site I want to try, it turns out to be one of the most underrated ever!  Always impeccable healthy ingredients, small list of them, vegan, and taste that's even better than the popular heavy/regular versions.  Thank you for another keeper.

So, so delicious! Third time making this mouth-watering pie. Thank you!

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